clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pink rose cupcake bouquet in a white pot with pink polka dots.

Easy DIY Cupcake Bouquet with Buttercream Flowers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bailey Sissom
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 1 cupcake bouquet 1x
  • Category: Baking With Kids
  • Method: baking
  • Cuisine: American


Learn how to turn cupcakes into a beautiful potted cupcake bouquet. Start with un-iced cupcakes, add some icing and then follow the directions and video to create this adorable (and gift-able) cupcake bouquet.



For The Rose Cupcakes:

  • 12 un-iced cupcakes
  • 2 1/2 cups buttercream icing, thick consistency
  • bright pink food coloring
  • (1) 18" piping bag
  • (1) Wilton 2D piping tip
  • small offset spatula OR butter knife

To Decorate/Prepare Pot:

  • terra cotta flower pot - about 6.5" in diameter
  • (1) small can white spray paint
  • vinyl dot stickers
  • Round styrofoam dome - diameter used for tutorial 4.7"

To Assemble Cupcake Flower Bouquet:

  • appetizer toothpicks
  • X-acto knife
  • regular toothpicks
  • green tissue paper


Instructions For Rose Cupcakes:

  1. Split buttercream evenly into 2 separate bowls. To the first, add pink food coloring and mix until fully incorporated.
  2. Fit piping bag with 2D tip. Insert piping bag into a tall narrow cup. Fold the edges of the piping bag down over the cup's rim. You should have at least 4" of overhang.
  3. Use a butterknife or small offset spatula to spread all of the pink icing from bowl 1 around the outer edge of the piping bag.
  4.  Scoop white frosting to the center of the piping bag. Press the frosting all the way to the tip of the piping bag. Remove piping bag from cup and seal with a clip or rubber band.
  5. Remove piping bag from cup and seal with a clip or rubber band.
  6. Hold the piping bag 1/2" above the cupcake. The piping bag should be straight, not held at an angle. Use a steady, medium pressure. Start at the center of the cupcake and pipe a tight spiral. Lessen your pressure as you come to the end, trailing off. Use your finger to smooth the "end" if necessary. 

Instructions For Assembling Cupcake Bouquet:

  1. Spray paint your pot white (inside and outside) and allow to dry. Add vinyl dot stickers - use any pattern or colors you like. Add your styrofoam ball into the pot. It should be very secure. If needed, trim for a perfect fit.
  2. Place 2-3 toothpicks at a 45 degree angle slightly above the edge of the pot. The lower the toothpicks, the more likely the cupcakes will not stay on. If you need to leave "green ball" showing at the bottom, it can filled in later with tissue paper.
  3. Use the X-acto knife to carefully cut slits through the bottom of the cupcake liner. You will need to cut exactly where the toothpicks will enter. Carefully slide cupcake onto the toothpicks. If unsteady, remove cupcake and add an additional toothpick.
  4. Continue adding cupcakes to the cupcake bouquet. You should complete the bottom row first for stability. Once that row is complete, you can add the cupcakes that will be placed higher on the styrofoam ball. 
  5. To create the leaves that fill in the gaps of the bouquet, cut pieces of tissue paper into 5" x 5" squares. Fold diagonally 3x. Gently twist the bottom corner of the triangle and use your finger to spread out the tissue paper to look like leaves. 
  6. Insert a regular toothpick (not appetizer style) through the center of your "leaf" and insert it into the styrofoam ball between cupcakes. Continue adding leaves until your bouquet is full and all gaps are gone.


See post for links to specific products and step-by-step directions with pictures